Boil noodles in lightly-salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and add 1 tablespoon of the stir-fry sauce you made earlier to prevent sticking. Set aside.

Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic and ginger about 1 minute.

Add the green chiles and the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the shrimp. Stir-fry in this way 2-3 more minutes, or until you are happy with the softness/texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.

More chili can be added if you prefer it spicier.

Serve immediately in bowls or plates, topping with peanuts, cilantro, mint and lime.